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Wednesday, July 18, 2012

from my garden into my kitchen

Ground cherries growing in the garden. The kids love to look for them each day.

Peppers

The view from the coop

a friend picking berries

I've been roasting veggies from the garden with olive oil and salt lately. So simple and delicious.

Had a craving for pizza a couple weeks ago while the kids were at a sleep over. I looked in the fridge to see what was in my mystery ice box and here is what I came up with. I made the crust with 1 avocado, 4 eggs, a little coconut and quinoa flour (about 1/4 cup total), xanthamn gum, baking soda and salt, blended in the food prosseor and put in a buttered pie dish to bake for about 10 minutes on 395, then added cheese, onions and peppers from the garden on top and it baked up golden brown. Sounds strange, I know, but I thought I was in Italy eating a plate of gluten. John and I scarfed it down. I will have to make this again for the kids, as they would love it. Hope some of you will try it and let me know what you think.

About Priscilla

I am the mother of three children, ages 1,5, and 8 and a wife to the most amazing man on earth. I enjoy my life with my family in Annapolis, MD where I am homeschooling my children and also teaching voice and musical theatre. I am passionate about music, dance, art, nature and eating and preparing nutrient-dense food with and for my family.

Priscilla's Cook Book

LIVING, LOVING, AND COOKING WITH MY DAUGHTER

The Cookbook that explores the Art of Creating Nutrient-Dense Gluten-Free Foods by Priscilla Smith in PDF format